This was a recipe my omni mother came across that traditional uses beef, and kindly veganised it for me simply using tempeh :)
It's super quick, and full of flavour !
Bulgogi Style Tempeh
2 Tablespoons Dark Soy Sauce
2 Tablespoons Light Soy Sauce
4 Tablespoons Sugar
1 Bunch of shallots (green onions) chopped
Ginger approx 5cm chopped
6 cloves of garlic chopped
2 Tablespoons Sherry or rice wine
3 Tablespoons sesame oil
I block of Tempeh 300g
1. Cut Tempeh into bite sized chunks
2. Mix all ingredients together, marinade in the fridge 20mins- 1hr
3. Stir fry until sauce reduces a little and it's all warmed through.
I serve it with some simple asian greens and rice.
Note: You can defiantly cut down the amount of sesame oil used if you wish, each to their own.